Upside Down Chicken Pot Pie Soup

Chicken pot pie is one of my all time favorite comfort foods... as is home made soup.  So what could be better than to combine the two into one yummilicious bowl!   If  you have left over soup & biscuits, toast the biscuit halves before placing them in the bowls of soup... delicious with just the right amount of crunch!

2 pounds boneless skinless chicken breasts

3 cups chicken broth

1 can cream of celery soup

1 bag frozen green peas

1 bag frozen corn kernels

1 bag frozen O’Brien hash brown potatoes

1+ Tablespoon Herbes de Provence

Fresh ground pepper to taste

½ cup half & half

Put all except half & half in slow cooker and cook on low for about 8 hours.  Thirty minutes before serving, remove the chicken breasts, dice or shred them and add back into the slow cooker.  Then stir half & half into the soup.

Make your favorite biscuits!  I used Pillsbury Southern Style frozen biscuits.  Slice each biscuit in half and place one half in the bottom of each individual soup serving bowl and ladle the soup over the biscuit!  Top with the other biscuit half.  Oh so yummy and comforting and warm!!!